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QUESTIONS &

SUPERFOOD ANSWERS.

FREQUENTLY ASKED QUESTIONS

  • What are Superfoods?
  • What are Functional Foods?
  • What are Nutraceuticals?
  • Where Does Chocolate Come From?
  • How is Chocolate Made?
  • Why are Functional Foods Good for You?
  • What are Antioxidants?
  • Why are Probiotics Important?
  • How Long Will Chocolate Last?
  • Should I Keep Chocolate Cool or Frozen?
  • What is The Melting Point of Chocolate?
  • Does Good Superfoods use a Full RDA of Nutraceutical Ingredients?
  • Does Good Superfoods Develop Other Functional Foods?

What are Superfoods?

Superfoods are nutrient-rich foods considered to be especially beneficial for health and well-being.

 

What are Functional Foods?

Functional foods are foods that have a potentially positive effect on health, beyond basic nutrition.

What are Nutraceuticals?

The term Nutraceuticals comes from a combination of the words Nutrition and Pharmaceuticals. Nutraceuticals are natural food sources of wellbeing, that have medical and health related benefits including the prevention and possible treatment of disease

Where Does Chocolate Come From?

Chocolate comes from the edible beans of the Theobroma Cacao Tree, grown in warm climates in countries near the equator.

How is Chocolate Made?

Chocolate is made from the beans of the Theombroma Cacao Tree. The beans grow inside large pods, which also contain a sweet pulp. When the pods have reached maturation, they are harvested and the rows of beans and their pulp are removed for processing. The first step in the processing of Cacao is fermentation, which enhances the color and flavor characteristics of the bean. Once the beans have fermented, they are dried. The drying process reduces the moisture content of the bean, and allows the changes begun in fermentation to reach completion. The dried beans are sorted, and evaluated for safety, aroma and flavor. Cacao beans are next roasted, to concentrate and enhance their natural flavors. After roasting, beans are broken down and separated from their shells through a process called winnowing. Next the interior of the bean, called cacao nibs, is ground and the cacao butter is pressed from the paste. The remaining product is called cacao liquor.

The next step in Chocolate’s journey is to be mixed at specific ratios of cacao liquor, butter and sugar, to meet each chocolatiers specifications. Once the right ratios are met, the blend goes through a process known as conching. This kneading and agitating of the chocolate produces a smooth liquid chocolate that is ready for tempering. Tempering is a series of heating, cooling and reheating the chocolate. This process gives chocolate structure, texture and shine. Once tempering is complete, the chocolate can be poured into molds and once cool, is ready to enjoy.

Why are Functional Foods Good for You?

Functional foods provide the body with enhanced nutrition, beyond what most people get from a normal healthy diet.

What are Antioxidants?

Antioxidants are natural compounds found in some foods that help neutralize free radicals in our bodies. Free radicals are substances that occur naturally in our bodies but attack the fats, protein and the DNA in our cells, which can cause different types of diseases and accelerate the aging process.

Why are Probiotics Important?

Probiotics have been shown to support digestive and immune health, which can become compromised by many factors including travel, poor diet and lack of sleep. These conditions can decrease the levels of good bacteria found in the gut where over 70% of the body’s immune cells reside.

How Long Will Chocolate Last?

Most chocolate is at its best flavor for one year after manufacturing. While products kept beyond their “best before” date are often still good, they may have flavor loss or texture changes. Storage conditions greatly affect the quality of chocolate.

Should I Keep Chocolate Cool or Frozen?

Chocolate will maintain its quality if wrapped well and stored in a cool dry place, optimally between 55 and 65 degrees. While refrigerated or frozen chocolate is safe to use, the moisture of these conditions will lower its quality.

What is The Melting Point of Chocolate?

Melting points vary for each type and origin of chocolate. Most have a melt point between 100 and 120 degrees. Chocolate will begin to melt above 70 degrees, and typically becomes liquid around 90 degrees.

Does Good Superfoods use a Full RDA of Nutraceutical Ingredients?

Yes. All Nutraceutical ingredients are used at the recommended dosage from the manufacturer.

Does Good Superfoods Develop Other Functional Foods?

Good Superfoods develops many functional foods, including powder blends, nutritional and food bars, beverages, snacks and sweeteners. Check out our Innovation Page:  http://www.goodsuperfoods.com/innovation.html

Is Good Superfoods an FDA Registered and Inspected Facility? What other Certifications Do You Have?

Good Superfoods is an FDA Registered and inspected facility. Our facility also holds Organic certification, through Oregon Tilth, Rainforest Alliance, Fair Trade USA, and Kosher Certification. We are in process with our GFSI Certification.